Are you looking for an easy bibimbap recipe? Read below for my go to recipe for Korean Bibimbap; a household favorite in our home.
This is one of our go to favorite dinners for the whole family. I’ve shared some Korean recipes in the past, but I really want to do it more frequently. And with easy homemade Korean food recipes that we often eat in our home.
Around here, Korean food makes up at least 50% of our weekly dinners. D lives for Korean food and I could eat it any time of day.
If you love simple and easy bowl recipes, then Korean Bibimbap is the original bowl!
What is Bibimbap?
Bibimbap literally translates to “mixed rice.” It’s traditionally served in a hot stone bowl, which is my absolute favorite! But, it’s evolved and become so popular and taken a shape of its own these days.
Bibimbap is simply a bowl of hot rice topped with different sauteed vegetables, kimchi, (usually) a protein like Korean BBQ beef, topped with a fried egg and flavored with delicious gochujang sauce.
It’s one of our go-to meals for the whole family. (Maybe a little light on the vegetables for the boys; let’s be real.)
Homemade Korean Bibimbap Bowl Recipe
AuthorJeeYoungStir cucumber slices in a tbsp of Gochujang and set aside. Repeat same steps with carrot slices.
Boil 2 cups of water and add spinach; cook until spinach is bright green, for 2 to 3 minutes. Drain spinach, set spinach in a bowl, add soy sauce and set aside. Repeat same steps with bean sprouts.
Saute mushroom in frying pan for five minutes. Place in a bowl and set aside.
To Cook Bulgogi: cook beef in a clean nonstick frying pan over medium heat and set aside. In a separate frying pan, heat 1 teaspoon olive oil over medium-low heat and fry the eggs, cooked to your liking.
To assemble the bibimbap bowl, divide cooked rice into 2 serving bowls; add in half of the spinach, carrots, cucumber, mushrooms, kimchi (if you have it), and bean sprouts. Top with bulgogi beef and fried egg. Drizzle 1 tsp of sesame seed oil and gochujang sauce to your liking.
Ingredients
Directions
Stir cucumber slices in a tbsp of Gochujang and set aside. Repeat same steps with carrot slices.
Boil 2 cups of water and add spinach; cook until spinach is bright green, for 2 to 3 minutes. Drain spinach, set spinach in a bowl, add soy sauce and set aside. Repeat same steps with bean sprouts.
Saute mushroom in frying pan for five minutes. Place in a bowl and set aside.
To Cook Bulgogi: cook beef in a clean nonstick frying pan over medium heat and set aside. In a separate frying pan, heat 1 teaspoon olive oil over medium-low heat and fry the eggs, cooked to your liking.
To assemble the bibimbap bowl, divide cooked rice into 2 serving bowls; add in half of the spinach, carrots, cucumber, mushrooms, kimchi (if you have it), and bean sprouts. Top with bulgogi beef and fried egg. Drizzle 1 tsp of sesame seed oil and gochujang sauce to your liking.
Bibimbap is mostly about the assembly of the different toppings in the bowl. While the recipe I shared here is our go-to for easy homemade bibimbap bowl recipe, I easily swap out ingredients depending on what we have in the fridge.
Have you ever tried bibimbap?
CLICK HERE TO GET THE EASY TO MAKE SAVORY GOCHUJANG SAUCE RECIPE. ALSO, SIMPLE & EASY BULGOGI TACOS & BIBIMBAP BURRITOS.
Easy Homemade Korean Bibimbap Bowl Recipe
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